Prep time: 2 hours
Cook time: 15 min
Difficult: Easy
Yield: 4 servings

Ingredients

12-16 small hanaguri (hard-shell clams), or 4 large hamaguri, soaked in salted water to expell sand
3 cups water
1 Tbsp sake
1 tsp soy sauce
1/2 tsp salt

For garnish:

1 bunch of nanohana (rape flower), boiled, or mitsuba (wild parsley) leaves

Directions

To prepare the clams: Put the clams in a large bowl and cover them with heavily salted water.